In 1790 Francesco Leonardi, an Italian chef, published his big recipe book L’apicio Moderno and he also inserted the Provence Dried Cod. This french recipe is important because you can observe how the taste is similar in France and Italy.
• Pepper and Salt
• Lemon and orange
1) Add in a saucepan oil, butter, or both, parsley, onion, shallot and garlic.
2) Season the stockfish, with butter, oil and a little bit of water of stockfish, pepper, nutmeg, a little bit of salt, a little bit of orange peel, lemon juice or orange juice.
3) Cook slowly until the butter, the oil and the water are blended as a sauce.
Variations: you can add also spinach cook in water and after cooking add butter, nutmeg, salt and pepper.